Ingredients

• 300g peeled pumpkin, seeds removed, cut into 3cm pieces
• 1 carrot, halved lengthways, thickly sliced
• 1 zucchini, thickly sliced
• 1 red onion, cut into wedges
• 1 tbs ras el hanout (moroccan spice), plus extra to serve
• 1/3 cup (80ml) olive oil
• 250g cherry tomatoes, halved
• 400g can chickpeas, rinsed, drained
• 1 cup (200g) couscous
• 1 cup (250ml) hot vegetable stock
• Finely grated zest and juice of 1 lemon, plus wedges to serve
• 1/2 cup mint leaves, torn
• 1/2 cup coriander leaves, torn
• Tzatziki and pomegranate seeds (optional), to serve

Method

1. Preheat the oven to 200ºC.
2. Place pumpkin, carrot, zucchini and onion in a roasting pan and toss with ras el hanout and 2 tbs oil. Roast for 20 minutes.
3. Add tomato and chickpeas, and roast for a further 5 minutes or until vegetables are tender and chickpeas are warmed through.
4. Place couscous in a large bowl. Add stock, cover with a clean tea towel and stand for 10 minutes. Fluff with a fork.
5. Whisk the lemon juice and remaining 2 tbs oil, then stir through the couscous.
6. Transfer couscous to a platter and top with roasted vegetable mixture.
7. Just before serving, top with mint and coriander, drizzle over a little tzatziki, and sprinkle over a little extra ras el hanout. 
8. Serve with lemon wedges, remaining tzatziki and pomegranate seeds, if using. Serves 4.